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Blueberry coconut cake with topping

Vegan Blueberry Coconut Cake with Creamy Topping

This cake is so moist and full of flavor! Quick and easy to make, it's just perfect for your morning coffee or the afternoon tea.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Servings 12 servings

Ingredients
  

Cake ingredients

  • 3 cups all purpose flour 375 g
  • 1 cup desiccated coconut 60 g
  • ¾ cup sugar (feel free to add more) 150 g
  • ½ tsp salt
  • tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • 5/8 cups coconut oil (melt it before using) 130 g
  • 1 tsp vanilla extract
  • ¾ cups almond milk 180 ml
  • ¾ cups coconut yogurt 150 g
  • 1 cup blueberries 130 g

Topping ingredients

  • cup blueberries 85 g
  • cup sugar 65 g
  • 2 tbsp cornstarch
  • ¾ cups almond milk 180 ml

Instructions
 

Prepare the cake

  • Preheat the oven at 180° C;
  • In a large bowl, put flour, desiccated coconut, sugar, salt, baking powder and baking soda;
  • Pout 1 tbsp of fresh lemon juice over the baking powder and baking soda; after they stopped making bubbles, mix the ingredients with a spatula;
  • In another bowl, combine well melted coconut oil, almond milk, coconut yogurt and vanilla extract;
  • Pour the wet ingredients gradually over the dry ingredients and gently stir with a spatula until they are well combined;
  • Fold in the blueberries;
  • Put the batter in a baking trey (20 x 25 cm) lined with parchment paper;
  • Bake the cake for approximately 30 minutes at 180° C;
  • Remove the cake from the oven and allow it to cool completely;

Prepare the topping

  • In a small bowl, mix well the almond milk with cornstarch;
  • Blend the blueberries until you get a smooth paste;
  • Put the blueberries and sugar into a saucepan and cook over medium-low heat;
  • When the sugar is melted, pour in the milk and cornstarch mixture; cook until you get a smooth thick paste;
  • Allow the topping to cool, then spread it on top of the cake;
  • Cut the cake into squares and enjoy!

Notes

  1. Don't thaw the blueberries before adding them to the cake. They'll release liquid that will give the cake batter a dark color.
  2. Sprinkle some water in the baking trey before lining  it with parchment paper; thus, the paper will stick to the trey and you'll be able to easily spread in the batter.
  3. Apply the "toothpick test" to check the cake doneness; insert a toothpick in the center of the cake and, if it comes out clean, it means the cake is done.
Keyword blueberry cake, vegan cake